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| open_sauces:smoke_vapour_recipes [2013-11-23 11:15] – [Smoked Potato Skins] maja | open_sauces:smoke_vapour_recipes [2013-12-02 12:49] – alkan | ||
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| + | ==== Smoked potato skins ==== | ||
| + | * 2 white potatoes | ||
| + | * salt | ||
| + | * sunflower oil for frying | ||
| + | * paper kitchen towel | ||
| + | * smoking gun or home smoker | ||
| + | * smoking chips (oak and maple) | ||
| - | ==== Smoked Potato Skins ==== | + | Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes. Smoke the strips in the smoker for a maximum of 10 minutes, or with the smoking gun for 3 minutes. Lay them on the paper towel again. Heat up frying oil in a pan and fry the strips a few at a time till crisp and golden brown. Place them back onto the paper towel and sprinkle with salt. (If you don't want to serve them right a way, wait till the peel cools and set aside in an airtight container until needed, but no longer than a few days.) |
| - | | + | ==== Smoked quail eggs with herbal mayonnaise ==== |
| - | * pinch of salt and pepper | + | |
| - | * frying oil | + | |
| - | * xxx Wood chips | + | * black tea |
| - | + | * smoking gun | |
| - | Peel the potatoes. Fry the skins in the deep-fryer. Smoke using the stove top smoker, or smoking gun for 5-10 minutes. Serve warm. | + | * apple wood chips for smoking |
| - | + | * For the mayonnaise | |
| - | + | * 2 chicken egg yolks | |
| - | + | * 1 teaspoon mustard | |
| - | ==== Smoked Quail Eggs ==== | + | * 1 spoon lemon juice |
| + | * salt | ||
| + | * ~ 250 ml peanut oil | ||
| + | * handful fresh parsley and fennel steamed for a few minutes | ||
| - | * 12 quail eggs | + | Cook the quail eggs over a small flame for 2 minutes after the water boils. In the meantime smoke the tea with the smoking gun for 3 minutes then leave under the smoking bell. Add the smoked |
| - | * smoked black tea | + | |
| - | * pinch of smoked | + | |
| - | * pepper | + | |
| - | * | + | |
| - | Boil the eggs for 2 minutes | + | For the mayonnaise: Place the two egg yolks, mustard, lemon juice and a pinch of salt in the kitchen robot or blender. While blending, add a small stream of oil continuously till the mayonnaise becomes thick and fluffy. Then add the steamed herbs and blend for another minute. |
| - | Cut in 1/2 and smoke with [xxx] wood. Sprinkle with smoked salt and pepper, serve with herbal mayonnaise | ||
| ==== Peppers in granular dust ==== | ==== Peppers in granular dust ==== | ||
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| * apple wood chips | * apple wood chips | ||
| - | for smoked glue: | + | for smoked glue |
| * dijon mustard with grilled spices | * dijon mustard with grilled spices | ||
| * smoked sun-dried tomatoes | * smoked sun-dried tomatoes | ||
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| - | === Silent convivium === | + | ===== Silent convivium |
| ==== Tea sorbet ==== | ==== Tea sorbet ==== | ||
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| ==== Quark dumpling with smoked tomato jam ==== | ==== Quark dumpling with smoked tomato jam ==== | ||
| - | * 250g eastern European quark/ | + | |
| + | * 3 egg yolks | ||
| + | * 1 Tbsp butter | ||
| + | * 6 Tbsp semolina | ||
| + | * 2 Tbsp flour | ||
| + | * 1 Ts salt | ||
| + | * 1 Ts baking powder (not needed if using self-raising flour) | ||
| + | |||
| + | Mix all ingredients. If the mixture is too crumbly, add a bit of remaining egg-whites (slowly, 3 might make the mixture too liquid). Leave the dough to rest for 15-20 minutes. Steam for 10 minutes at 100C. | ||
| + | |||
| + | At Smoke & Vapour we used the recipe below, but it wasn't satisfactory. The balls collapsed in the steamer to a relatively flat cake. This needs further experimentation (recipe above, use only egg yolks, use self raising flour instead of baking powder, get 'ostro brasno' | ||
| + | |||
| + | < | ||
| * 2 egg yolks | * 2 egg yolks | ||
| * 2 teaspoons of salt | * 2 teaspoons of salt | ||
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| * 1/2 teaspoon baking powder | * 1/2 teaspoon baking powder | ||
| * 2 beaten egg-whites | * 2 beaten egg-whites | ||
| + | * a dollop of Creme d' | ||
| - | * 1 cup bread crumbs | + | Mix all ingredients, |
| - | * pinch of salt | + | |
| - | * 50g of butter | + | |
| - | * a dollop | + | |
| - | Mix all ingredients, add beaten egg-whites at the end. Form balls and steam in the bamboo steamer for about 7-10 minutes. In the mean time melt the butter | + | * 1 cup bread crumbs |
| + | * 2/3 pumpernickel bread | ||
| + | * 1/3 wheat crackers | ||
| + | * pinch of salt | ||
| + | * 50g of butter | ||
| + | |||
| + | Dry pumpernickel bread overnight, or in the oven. Break into small pieces | ||
| + | |||
| + | |||
| + | |||
| + | |||
| + | Serve with cold smoked Creme D' | ||
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| - | This is the dumpling recipe we used, but it wasn't satisfactory. The balls collapsed in the steamer to a relatively flat cake. This needs further experimentation: | + | |
| - | * use only egg yolks | + | |
| - | * use self raising flour | + | |
| - | * get 'ostro brasno' | + | |
| - | * perhaps these dumplings cannot be steamed but must be boiled... | + | |
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| based on http:// | based on http:// | ||
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nik